MEAT ENTRÉE’S

Boneless breast battered and pan fried in avocado oil topped with house made marinara and mozzerlla cheese. Served on bed of pasta or with broccoli.

Boneless Chicken Tenders with belgian waffle.

Marinated and baked whole chicken till fall of the bone tender with savory herbacious creamy gravy, Served with roasted root veggies (radish, brussels, carrots, parsnips). Portioned as approximately 3-4 pieces of white and dark meat.

Boneless leg of lamb marinated in warm Mediterranean spices and slow cooked for hours. Served with pita bread, fragrant saffron rice and condiments.

Veggie Quiche- Egg custard in buttery flaky crust loaded with fresh veggies and cheese. Veggies include: red pepper, spinach, broccoli, scallion. 6" pie feed 1-2.

Boneless breast stuffed with red pepper, mozzerrlla cheese, and spinach. Served on bed of sauteed orzo medley, with a drizzle of pesto.